• 175g / 6oz Odlums Cream Plain Flour
  • 50g / 2oz Odlums Oat Bran
  • 50g / 2oz Sunflower Margarine
  • 4 tablespoons Rowse Honey
  • Rind and Juice of 1 Lemon
  • 1 heaped teaspoon Baking Powder
  • 1 level teaspoon Nutmeg
  • 150m / 1/4 pint Milk
  • 2 Eggs (beaten)
  • 1 tablespoon Sesame Seeds


  1. Preheat oven to 200°C/400°F/Gas 6. Line a Swiss Roll tin 26cm x 16cm/10″ x 6″ with baking parchment or greaseproof paper that is lightly greased.
  2. Gently heat the margarine and 3 tablespoons of the Rowse honey until melted.
  3. Remove from the heat, reserve 1 tablespoon of the juice and add the rest with the lemon rind to the saucepan.
  4. Add the flour, baking powder, nutmeg and oat bran to the melted mixture, finally add the milk and eggs. Mix all the ingredients well together.
  5. Transfer to the prepared tin. Spread evenly and sprinkle over the sesame seeds.
  6. Bake for about 20 minutes, until golden brown and firm to the touch.
  7. Mix together the reserved honey and lemon juice and drizzle over the cake while warm. Cool in the tin, then cut into fingers to serve.